Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil , plus extra for drizzing

  2. 400 g boneless lamb neck or loin fillet of lamb , cubed

  3. 1 onion , roughly chopped

  4. 2 cloves garlic , crushed

  5. 1 red chilli , deseeded and finely sliced

  6. 1 tsp ground allspice

  7. 50 g dried sour cherries

  8. 50 g dried figs , chopped if large

  9. 300 g basmati rice

  10. 900 ml hot lamb stock

  11. 2 tbsp chopped flat-leaf parlsey or mint , or a mixture of both

  12. 40 g shelled unsalted pistachio nuts , roughly chopped

  13. 60 g feta cheese , crumble

  14. 1/2 pomegranate , seeds only Greek yogurt , to serve

Instructions Jump to Ingredients ↑

  1. Lamb pilaf Method 1. Heat the olive oil in a deep frying pan over a medium-high heat and sear the lamb for 5 minutes until browned on all sides.

  2. Add the onion, reduce the heat and fry until soft and golden. Stir in the chilli, allspice and garlic and cook for another 3 minutes, then stir in the sour cherries and figs.

  3. Add the rice and stir briefly to mix the rice with the other ingredients. Pour in the stock and season to taste. Bring to the boil stir once, then immediately reduce the heat to a gentle simmer. Now cover the pan tightly and cook for 20 minutes until the liquid has been absorbed and the rice is tender. Don't stir the rice during this time.

  4. To serve: gently fold the herbs through the pilaf with the pistachios and most of the feta. Pile the pilaf onto 4 warm plates and sprinkle over the pomegranate seeds and the remaining feta. Drizzle over a little olive oil and serve with Greek yogurt on the side.


Send feedback